I’ve said it before but I truly believe muffins are one of the best breakfast options on a busy morning. The beauty of a muffin is that it may contain all of the best components of a well-rounded breakfast, but it can be carried with you on the go. School may be out for the summer, but if you have kids in camp or other summer programs, the mornings are still full of hustle bustle. Organization is needed during the summer months, too!
I love it when my daughter is able to grab a muffin, a piece of fruit, and a bottle of water in the morning before we head out the door. She likes to sleep in (only Monday through Friday, of course), so in order to have that extra rest time, she knows that breakfast cannot be an elaborate meal.
With muffins, they can be prepped on the weekends and last all week. When we have muffins made with oat flour, I try to convince myself that we are basically eating oatmeal (makes sense, right?). These Oatmeal Walnut Muffins with Craisins are packed with flavor from the sweet and tart Craisins. The walnuts provide an awesome crunchy texture. You may find that these at even better when warmed up and served with a pat of butter or cream cheese. Mmmmmmm…..
As always, I love hearing from you. Have you made these? If so, what are your thoughts? Please sound off in the comments!
1 cup cake flour
1 cup oat flour
1 tsp baking powder
1 tsp baking soda
2 large eggs
1 cup whole milk Greek yogurt
1/2 cup coconut oil
1/4 cup orange juice
1/2 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 cup Craisins
1 cup walnuts
In a large bowl, combine the cake flour, oat flour, baking powder, and baking soda. Set aside.
In a mixing bowl, mix together the Greek yogurt and coconut oil on medium speed. Drop in the eggs, one at a time, until combined. Add the orange juice, brown sugar, cinnamon, nutmeg, and vanilla. Combine until ingredients are creamy.
In a mixing bowl, whisk the eggs. Add to the coconut oil mixture. Mix well.
Combine the wet and dry ingredients. Mix just until the dry ingredients are moistened. Stir in the Craisins and walnuts.
FIll the muffin pans about 2/3 of the way full. Bake at 350 degrees for 20-25 minutes. Allow 10 minutes to cool and enjoy.